<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1994 3rd Place Kolachkes</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat></categories>
      <yield>84</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>Unsalted butter, softened</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit>ounces</unit></amt>
        <item>Cream cheese, softened</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour, sifted</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit>tablespoons</unit></amt>
        <item>Whipping cream</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Confectioners' sugar for</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Rolling and sprinkling</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Jam, jelly or preserves of</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Choice</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Cream cheese filling (opt)</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Nut filling (optional)</item></ing></ingredients>
    <directions>
      <step>   Preparation time: 2 1/2 hours Chilling time: Overnight Cooking time: 12 to
       15    minutes
  
   1. Beat butter and cream cheese in large bowl of electric mixer until
  light.  Beat in flour and cream until well mixed. Divide dough into 4
  portions. Wrap each in plastic wrap and refrigerate overnight.
   2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
   3. Sprinkle the work surface and the rolling pin generously with
  confectioners' sugar. Roll out 1 dough portion at a time to about 1/4-inch
  thickness. Use a small (2-inch diameter) round cutter or glass to cut out
  cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between
  each cookie. Make a small depression in the center of the cookies with your
  fingertip. Fill scantily with jam, jelly, preserves, cheese or nut filling.
  (If you use too much filling it will run out onto the baking sheet.) 4.
  Bake until bottoms are lightly browned, 12 to 15 minutes. Cool on wire
  racks. Sprinkle generously with confectioners' sugar while still warm.
  
   Cream cheese filling: Beat together 1 package (8 ounces) softened cream
  cheese, 1 egg yolk, 1/2 cup confectioners' sugar and 1 teaspoon pure
  vanilla  extract until well mixed.
  
   Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter
  with  1/3 cup granulated sugar and 1 teaspoon pure vanilla extract until
  nuts  turn golden. Cool.
  
   Third-place winner Shere Case of Hickory Hills, Illinois fills her cookies
  with a variety of jams, a cheese filling and a nut filling for an
  attractive assortment. The recipe may be halved. from the Chicago Tribune
  seventh annual Food Guide Holiday Cookie Contest December 8, 1994
  Posted to MM-Recipes Digest V3 #338
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Tue, 10 Dec 1996 12:22:58 +0000
 
</step></directions></recipe></recipeml>
